Tuesday, October 1, 2013

Chicken and Dumplings

Chicken and Dumplings

1 whole chicken
2 cups celery
2 cups carrots
1/2 cup parsley
1 large onion
1 bell pepper
1 tsp garlic powder
salt & pepper to taste
1/2 teaspoon cayenne pepper
2 tbls Italian herbs
2 bay leaves
1 pk frozen peas
enough cold water to completely cover chicken

For dumplings
2 cups all-purpose flour
2 teaspoons baking powder
1 tsp pepper
1 teaspoon salt
1 tsp Italian herbs
1/4 teaspoon baking soda
7 tablespoons unsalted butter, chilled in
freezer and cut into thin slices
3/4 cup cold buttermilk

Place chicken in a large stock pot. Add carrot, celery, onion, parsley, bell pepper, bay leaf and seasoning then cover completed with cold water. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from the pot and set aside to cool. 

While the chicken is cooling start making the dumplings. 

Whisk flour, baking powder, salt, pepper, herbs and baking soda together in a large bowl.Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes. Slowly pulse in 3/4 cup buttermilk; pulse until just combined. Add the peas to the stock, increase the heat and bring the stock to a strong boil. Drop spoonful of mixture into boiling soup and allow to cook covered for about 5 minutes. Dumplings will rise to the top of the pot when they are ready. Remove chicken meat from the carcass and add back into the soup. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 then serve.

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